Tag Archives: Superbowl Snacks

♥ Southwestern Pulled Soy Curl Sliders

I guess there was a game on today. Despite all the hype, I can’t even tell you which teams played today. What’s more, I just don’t care.

I’ve wanted to make a meatless version of the bar menu favorite–sliders–for a while now. And today seemed like the appropriate day to do it. Butler Soy Curls are the perfect stand-in for pulled pork or beef. After several hours in the slow cooker simmering in the traditional spices, the “meat” is melt-in-your-mouth tender. I think this recipe could easily fool any meat-eater in a blind taste test. Hey, wouldn’t that be fun?!

I served these sliders on our favorite homemade buns. J likes his sandwich with coleslaw; I like mine with a slice of Tofutti American cheese.

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Southwestern Pulled Brisket Soy Curl Sandwiches

Adapted from this recipe.


1 package soy curls, re-hydrated (1-1/2 pounds)

2 Tablespoons canola or safflower oil

1 sweet onion, halved and thinly sliced

5 cloves garlic, peeled and smashed

1 Tablespoon chili powder

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/4 cup apple cider vinegar

1-1/2 cups filtered water

1 14.5-ounce can diced tomatoes with juices

2 whole canned chipotle chilies in adobo sauce (that’s 2 chilies, not 2 cans), chopped

2 bay leaves

1/4 cup molasses

Hamburger or slider buns (try this wonderfully easy bread machine recipe)

Pickled jalapenos, optional

Tofutti American cheese slices, optional

Coleslaw, optional


Place the soy curls in a large bowl and cover with filtered water; let sit about 15 minutes.

Heat the oil in a large deep-sided cast iron skillet. Add the onion, garlic, chili powder, coriander, cumin, sea salt and black pepper to the skillet and stir until fragrant, not more than a few minutes.

Add the vinegar and boil until it’s almost gone, scraping the bottom of the pan with a flat wooden spoon. Add the water, tomatoes with juices, chipotles, bay leaves, and molasses. Stir well and remove the skillet from the heat.

Add the soy curls to the slow cooker crock, tearing apart the longer curls. Pour the sauce over the soy curls and stir well. Cover the slow cooker and set the temperature to ‘low’. Cook 6 hours.

To serve, remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos, a slice of cheese or coleslaw.


♥ Super Bowl Snacks

I probably couldn’t care any less than I actually do about football (I am a hockey girl!), but I do share my life with a few football fans (sigh). I refuse to be treated differently than the carnivores and resign myself to nibbling on the overlooked vegetable tray pushed off to the side of the snack table at the big game events. Vegans need “crap” food, too! Disclaimer: the vegan version of typical Superbowl snacks (i.e. “crap” food) are typically healthier, at least  in terms of saturated fat and sodium content.

Here they are, the favorite game day snacks that please everybody in the family: vegan hot wings served with celery and blue cheese dressing and a crowd-pleasing 7 layer dip served with tortilla chips. Pardon the low quality and hastily taken camera phone pics, but they are all I have. Who wants to stop to take photos when the wings are waiting?!

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Vegan Hot Wings

For the seitan part of the wings process, I use a fantastic recipe of Vegan Dad’s. I find it necessary to double the dry ingredients for the breading mixture (and I omit the salt). For the dipping mixture, I omit the oil and mix 1 Tablespoon  of apple cider vinegar with enough soy milk to equal 1 cup. I make a milder and sweeter wing sauce  to accommodate the girl’s request for a sauce that doesn’t “hurt”. For the record, I’m with the girl; I believe that food should not hurt!

(Wimpier) Wing Sauce


1/4 cup non-dairy butter

1/4 cup Sriracha sauce

3/4 cup sweet chili sauce

2 Tablespoons apple cider vinegar

2 Tablespoons ketchup


Heat all ingredients together in a small sauce pan. Double the ingredients for extra dipping sauce, if desired.

Vegan Blue Cheese Dressing


1 12-ounce container non-dairy sour cream

1/4 cup extra-virgin olive oil

2 Tablespoons white wine vinegar

1 Tablespoon fresh lemon juice

1 Tablespoon Dijon mustard

1/4 teaspoon ground white pepper

1/2 teaspoon sea salt

2 cloves garlic, crushed

Sheese Blue Style Cheese, crumbled (to taste and “chunkiness” preference)


Mix all ingredients, except the blue cheese, in a blender or with a stick blender. Fold in the blue cheese crumbles by hand. Thin the dressing with extra soy milk, if necessary.

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7 Layer Dip


Homemade refried beans (my preference, recipe below) or 1 can of refried beans

5 to 6 ounces non-dairy Cheddar cheese (we prefer Daiya), shredded

1 12-ounce container non-dairy sour cream whisked together with 1 recipe Taco Seasoning (my preference, recipe below) or 1 packet low-sodium taco seasoning

Guacamole made with 4 avocados (mashed together with chopped tomato, onion, fresh cilantro, salt & pepper and a squeeze of fresh lime juice)

1 can of black olives, drained and sliced

1 to 2 cups chopped tomatoes

2 bunches green onions, chopped

~1/4 cup fresh cilantro, chopped


Layer the ingredients in the following order in a shallow serving dish (I use a 2.75 quart glass Pyrex):

1. Vegan refried beans

2. Non-dairy shredded cheese

3. Non-dairy sour cream/taco seasoning mixture

4. Guacamole

5. Black olives

6. Chopped tomatoes

7. Chopped green onions

8. Chopped cilantro

Serve with tortilla chips and extra salsa, optional.

Taco Seasoning


1 Tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper chili flakes

1/4 teaspoon Mexican oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper


Mix all ingredients together in a small bowl. Store in a tightly sealed container if not using right away.

Vegan Refried Beans


1 pound of dry pinto beans, soaked overnight and cooked until VERY soft (1-1/2 to 2 hours) – reserve the cooking water

1/2 onion, minced

3 cloves garlic, crushed

1 jalapeño, minced

1 teaspoon Epazote, optional

1-1/2 teaspoons cumin

1-1/2 teaspoons chili powder

1 7-ounce can of Embasa Salsa Mexicana

Freshly ground black pepper and sea salt, to taste


Once the beans are very soft, drain off the cooking liquid from the pan, reserving it in a large measuring cup.  Return the pan of beans to the stove over medium-low heat.

Add the onion, garlic, jalapeño, cumin, chili powder and the canned salsa to the pan and stir well.  Mash the beans with a potato masher, adding the reserved cooking water, a small amount at a time, to achieve the desired consistency.

Season with salt and pepper, to taste.